Healthy Vegan Ooey Gooey Chocolate Chip Cookies
These cookies are ooey, gooey, chewy and delicious. No one will know they’re vegan and healthy. I used coconut sugar, which gives these cookies a darker color and richer flavor…yum. Although, any sweetener would work. Best of all, they stay soft. I’m personally not a fan of crunchy cookies, so these are perfect.
Even my little guy loves these. He will stop whatever he’s doing to get a bite. I can’t blame him. I sneak a couple as soon as they’re out of the oven. Who can resist a freshly baked warm cookie? Not this girl!
As a family who loves their sweet treats, these are up there on our list and on regular rotation. You’ll be lucky if there’s any left over for the next day. If there are, I pop them in the microwave for a few seconds to warm them back up, then pop them in my mouth. If I’m trying to be sneaky about it, then I just eat the dang cookie – still so good!
To store make sure to put parchment paper between them so they don’t stick to one another.
Healthy Vegan Chocolate Chip Cookies
Ingredients
- 2 and 1/3 cups almond flour or oat flour
- 1/8 teaspoon Pink Himalayan salt
- 1 teaspoon baking soda
- 1 cup coconut sugar or sweetener of choice
- 2 teaspoons pure vanilla extract
- 1/3 cup avocado oil
- 5 tablespoons milk of choice (may need to add 1-2 tablespoons more)
- 1 cup chocolate chips (I love Enjoy Life’s mega chunks)
Instructions
- Preheat oven to 375⁰F
- In a large bowl mix flour, salt, baking soda, and sugar until well combined.
- Add in vanilla, oil, and milk and mix well.
- Fold in chocolate chips.
- Line a baking sheet with parchment paper.
- Spread dough on baking sheet to form cookies (these will not spread out like normal cookies). I make large cookies (about 3.5 – 4 in. in diameter) and would recommend no more than 6 cookies on the baking sheet per batch.
- Bake for 12-15 minutes.
- Let cool for 5-7 minutes before removing from baking sheet.
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